I don't mean to get too ahead of myself, but SPRING IS HERE! This entire week has been consistently in the 50s and 60s (don't laugh at me, California people) and there is nothing more mood-lifting than warmer weather.
To celebrate, we've been grilling every night after work and eating outdoors as much as possible. One of my favorite weeknight go-to meals is a grilled Branzino (or two). Branzino is a European sea bass with a mild flavor and tastes so good with lemons and fresh herbs.
- Two 1-lb Branzinos, cleaned and gutted
- 1 lemon
- splash of dry white wine
- dried oregano
- 4 cloves of garlic, chopped finely
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- Fresh Parsley, for serving
First, slice the lemons and stuff the cavity of the fish with 2-2 slices each. Combine the olive oil, white wine, salt, pepper, garlic, and oregano in a plastic bag. Add the two fish to the bag, tossing it around a bit so that the outside and inside become seasoned with the liquid mixture. Let it sit for 30 minutes to an hour.
When ready to grill, preheat the grill as hot as possible. (It should be so hot that you can only hold your hand over the grates for a couple of seconds). Carefully transfer the fish onto the grill grates. Cover the grill and let them sit for about 10 minutes, or until the skin below is crackly and no longer sticking to the grates. If it is still sticking, cook it for longer.
Flip the fish over after 10 minutes and continue to cook on high heat until the skin no longer sticks.
Serve it up on a platter with other grilled vegetables (we chose leeks!). Sprinkle coarsely chopped parsley over the top before serving, and add an additional squeeze of lemon. Enjoy!